Jams & Jellies
finely chopped rhubarb
1 (8 oz.)
can crushed pineapple, undrained
chopped maraschino cherries (l just cut the cherries in half)
1 (6 oz.)
box strawberry gelatin
1In a large bowl, add the rhubarb and sugar; stir to coat evenly.
2Cover the bowl, and place it in the refrigerator overnight.
3The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
4Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
5Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.
6Turn off the stove, then add the dry gelatin powder to the kettle; mix well.
7Transfer the jam to the sterilized glass jars, and cover with the lids.
8Cool the jam to room temperature, before storing it in the refrigerator or freezer.
Originally Posted: Sat, May 17, 2014